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Thursday, August 25, 2011

Thursday Recipe - Freezer Cookies

No, these aren't a weird variant of no-bake cookies. These are cookies that used to be really popular but you just don't see them anymore, except in the refrigerated section of the grocery store. Pillsbury sort of filled the niche. The homemade version of icebox cookies is so much better.

Mix up a huge batch on a day when you've got lots of energy or help, wrap the logs of dough, and freeze. Then on those lazy days when you just don't want to move, pull a roll out, slice, and bake. Tasty homemade cookies in no time. Here's the basic vanilla recipe, which turns out a lot like sugar cookies, and lots of variations. If I can get moving, I'll make a batch and post some pictures. Except mine tend to look like mutant alien heads. But they still taste nummy.

Freezer Cookies
1 c. butter
1 c. sugar
2 eggs
1 t. salt
3 c. flour
1 t. vanilla

Cream butter and sugar. Add eggs and salt. Beat until very light and fluffy. Stir in vanilla. Add flour. Stir just until mixed. Divide dough in half. Color as desired. Shape one half into a roll 2 inches in diameter and about 7 inches long. Wrap tightly in waxed paper or plastic wrap. Freeze at least 4 hours, or up to one month.

Heat oven to 400°. Cut roll into 1/8 inch slices. Bake on lightly sprayed cookie sheet for 6-8 minutes. Cool one minute. Remove from cookie sheet and cool on wire rack. One roll makes 2-3 dozen cookies.

Instead of vanilla, use:
Lemon: stir in 1 t. lemon flavoring. Sprinkle cookies with dry lemon jello just before baking.
Orange or lime: same as above except use orange or lime flavoring. Color dough as desired.
Eggnog: add 1 t. rum flavoring and 1 t. nutmeg to dough. Dip cooled cookies into vanilla glaze.
Almond: add 1 t. almond extract. Sprinkle with chopped almonds if desired.

Peanut butter: use 1/2 c. butter and 1/2 c. peanut butter. Use 1 c. brown sugar instead of white.
Graham: use whole wheat flour and brown sugar instead of white.
Coconut: add 1/4 c. shredded coconut and 1 t. coconut flavoring. Substitute 1/2 c. brown sugar for the white.
Peppermint: add 1 t. peppermint flavoring, add coloring as desired.
Dip cooled cookies in melted chocolate, add sprinkles, coconut, chopped nuts, etc.
Make into sandwich cookies - spread jam or frosting on the bottom side of one cookie. Top with another cookie.

1 comment:

  1. I remember Becky making some that were cherry, pistacio, and chocolate flavored.
    I also remember what happened when they got buried in the bottom of the freezer for months.


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